Real Brownfields Deserve Dollars I
read with interest the story on Brownfield development dollars in the
July 20 issue. I applaud Dan Lathrop and other county commissioners who
voted “No” on the Randolph Street project...

Hopping Mad Carlin
Smith is hopping mad (“Will You Get Mad With Me?” 7-20-15). Somebody
filed a fraudulent return using his identity, and he’s not alone. The AP
estimates the government “pays more than $5 billion annually in
fraudulent tax refunds.” Well, many of us have been
hopping mad for years. This is because the number one tool Congress has
used to fix this problem has been to cut the IRS budget –by $1.2 billion
in the last 5 years...

Just Grumbling, No Solutions Mark
Pontoni’s grumblings [recent Northern Express column] tell us much
about him and virtually nothing about those he chooses to denigrate. We
do learn that Pontoni may be the perfect political candidate. He’s
arrogant, opinionated and obviously dimwitted...

A Racist Symbol I
have to respond to Gordon Lee Dean’s letter claiming that the
confederate battle flag is just a symbol of southern heritage and should
not be banned from state displays. The heritage it represents was the
treasonous effort to continue slavery by seceding from a democratic
nation unwilling to maintain such a consummate evil...

Not So Thanks I
would like to thank the individual who ran into and knocked over my
Triumph motorcycle while it was parked at Lowe’s in TC on Friday the
24th. The $3,000 worth of damage was greatly appreciated. The big dent
in the gas tank under the completely destroyed chrome badge was an
especially nice touch...

This weekend the largest picnic in Northern Michigan will
take place. Northwestern Michigan College will hold its 57th Annual
Barbecue, Sunday, May 20, on the main campus “under the pines” from 11
a.m. to 5 p.m.

Just how large is the
NMC BBQ? It takes 500 volunteers to coordinate all the activities and to
feed the 10,000+ expected to attend.

If you have ever wondered whether time travel is possible, simply visit Manistee this weekend and you will find yourself instantly back in time.

FeaturesRick Coates
Known as the “Victorian Port City,” many of the homes and buildings in downtown Manistee built during the Victorian era remain today. The community pays tribute to their history with the 25th Anniversary of the Manistee Victorian Sleighbell Parade & Old Christmas Weekend starting on Wednesday, December 4 and continuing through Sunday, December 8.

FeaturesKristi Kates
A shimmering ball drop, live music, festive surroundings, and lots of cheering about a brand new year. If that sounds like your typical New Year’s Eve celebration, well, it is - but it’s also a New Year’s celebration that’s a little different than the usual.

MusicKristi Kates
Fast-forward almost ten years later, and Big Ticket is still going strong, a multi-genre event that covers bluegrass, pop, rock, rap, and country music, plus a range of other festival diversions. The 2014 version is set to be one of their biggest yet..

They aren’t afraid of shaking a little booty in Harbor Springs.

MusicKristi Kates
FANCY TUNES Mary Catherine Hannah has been cochair of Street Musique for the past three years, but the event actually started about ten years ago with the leadership of Sheryl McCleary (of Tom’s Mom’s Cookies) and the support of the Blissfest organization.

There’s beer and boats … and then there’s hops and props.

MusicKristi Kates
The breweries will be arriving from all over Michigan, and will include brews from Bells, Dark Horse, Shorts, Founders, Mitten, Hideout, North Peak, Rochester Mills, New Holland, and Arcadia Brewing Companies, plus offerings from The Livery, Douglas Valley Winery, Bardic Wells Meadery, Virtue Cider, and many more.

Come Labor Day, Harbor Springs could call it good. Instead,
the quaint resort town steps it up with its annual Taste of Harbor
Springs, an extensive lineup of culinary tastings on its waterfront. Immersed
in the crisp fall air and falling leaves, the Taste also offers plenty
of friendly mingling with fellow foodies, who are often wrapped up in
their plush fleece coats.

FeaturesKristi Kates
This extensive three-day course teaches whole animal use and charcuterie (meat preparation) practices. Now in its fifth year, it’s been praised for expanding the knowledge of both pros and everyday cooks, and for encouraging responsible and inventive use of ingredients.